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One of my favorite comfort foods of all time is Beef Stroganoff. Nothing is better than having a big warm serving of tender Beef mixed with a creamy sauce and tender Egg Noodles, it is so delicious! The best part is when you can speed up the cooking process and cook the whole meal in your Instant Pot, as well as only having one pot to clean. Just throw all the ingredients into the Instant Pot, and let it do its thing. You whole family will be very impressed with this meal. Let me show you how to make this awesome recipe yourself. Ingredients: 3 pounds stew meat 1-2 Tablespoons minced Garlic 1 teaspoon salt 1/4 teaspoon pepper 1 yellow onion, diced 1-2 Tablespoons Worcestershire sauce 4 cups beef broth 16 ounce package of Egg Noodles 3 Tablespoons flour 8-16 ounces sliced mushrooms 1 cup sour cream or French Onion Dip First use the Saute setting on your Instant Pot and pour 1 Tablespoon of olive oil in. Put your meat on the bottom of the pan so you can mix it and sear it a little bit, 2-3 minutes. Next add your garlic, mushroom, and onions and saute those also for 3 minutes. Then add 3 Tablespoons of flour into the beef mixture and stir until well combined, and you can no longer see any flour. Stir in your Worcestershire sauce and beef broth. Put the lid on your Instant Pot and cook on Manual for 12 minutes. When done do a quick release, add then stir in a 16 ounce package of Egg Noodles into your pot and add another 1/2 cup of beef broth. Close the lid and cook on Manual for 4 minutes. Do another quick release. Finally stir in 1/2 cup to 1 cup of sour cream or French Onion Dip and mix it in! If it is too runny, turn the saute button on and let it cook for a little longer! Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Onion Rings are a popular choice as a side dish at many restaurants, but usually people don't make them at home. Maybe they think it is too complicated, but in reality they are very easy to make at home. Serve those fresh and crispy Onion Rings with a zesty homemade dipping sauce and your family and friends will be very impressed. Let me show you how. Ingredients: 1 large onion 1 quart oil or beef tallow for frying, or as needed 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup milk, or as needed 1 large egg 3/4 cup dry bread crumbs Ingredients for Dipping Sauce: 1/2 cup mayonnaise 1/3 cup ketchup 1/4 cup horseradish sauce 1/3 cup prepared horseradish 1/4 cup yellow mustard 1 tablespoon cayenne pepper 1 tablespoon sugar 2 tablespoons lemon juice Start by mixing all the ingredients for the dipping sauce in a large bowl. Mix well. Cover and allow to chill in your refrigerator while you prepare the onion rings. Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil. Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish. Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings. Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings. Season with salt and serve with the dipping sauce. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Did you cook a Corned Beef for St. Patrick's Day, and are wondering what to do with the leftovers? Well let me show you how to make an absolutely amazing breakfast meal the next day, that will certainly help if your celebration included a bit too much Guinness and Irish Whiskey. This meal will put you back on track, as it is the perfect cure for a hangover. In my opinion is one of the best ways to use that leftover Corned Beef, and it is delicious as well! It is Corned Beef Hash. Top it off with some Soft Boiled Eggs, and you will be amazed at how good this tastes. It is the perfect combinations of flavors, and so easy to make. Let me show you. Ingredients: 3 tablespoons unsalted Butter 1 diced large Onion 3 cloves of minced Garlic 1-2 pounds finely chopped Corned Beef 6-7 large medium diced Yukon Potatoes 2 teaspoons each finely minced Parsley and Rosemary Eggs Salt & Black Pepper Add the butter to a large cast iron skillet 12” to 14” over medium low heat and add in the onions to caramelize, about 10 minutes. Next add in the garlic and saute for 2 to 3 minutes. Next add in the corned beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes, making sure nothing sticks to the bottom of the pan. Add some eggs to a medium size pot of boiling water and cook for 6 minutes on the dot. Immediately remove and submerge in an ice water bath for 2 to 3 minutes. Crack, peel, rinse and serve with the corned beef hash. Top with salt, pepper, parsley and rosemary. Enjoy! To watch me prepare this recipe, step by step, simply watch my video below.

I am so happy that the warmer weather has arrived, as it has been a long and cold winter. I am happy because this means it is time to start grilling some food outside for my family and friends. Nothing is better than grilling food over an open fire, and I am looking forward to it. I have the perfect addition for you to add to your grilling arsenal. The Luvafoodie Fish Bone Skewer and Grill Basket. These two items will help you make some great food this summer. They also include some wonderful seasonings, that will guarantee your cookout meal will be delicious, and enjoyed by everyone. Today I grill up some Shrimp on the Fish Bone Skewer, seasoned with the Seafood Lover's Seasoning. I also grill up some fresh vegetables using the Grill Basket, and seasoned with the Garlic Lover's Seasonings. Both came out Great, and so easy to do. Watch my video below to see me using the Luvafoodie Fish Bone Skewer and Grill Basket. Everything came out Delicious!

For St. Patrick's Day I decided to cook a couple of Corned Beefs, since they were on sale. Monica loves St. Patrick's Day, especially because she knows I will be cooking some Corned Beef. I love Corned Beef, so how can I not make it for St. Patrick's Day? So I cooked one on my Smoker, and another one the more traditional way in the Slow Cooker. So which one came out better? Watch and find out what my family and I thought. Ingredients: 2 five pound Corned Beefs Course Black Pepper 2 twelve ounce beers 1 Onion, quartered For the Smoked Corned Beef start by soaking it in some cold water in your fridge, as this will help remove some of the salt. When done dry off and apply some Black Pepper. Also seasoning with the spice packet that came with the Corned Beef. Smoke at 275 degrees until the internal temperature reaches 200-205 degrees. Smoke with Hickory wood. If necessary you can spray your Corned Beef with some beer occasionally to help keep moist. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy! For the Slow Cooker Corned Beef start by placing the quartered Onion on the bottom of the Slow Cooker. Place the Corned Beef on top and season with the spice packet that came with the Corned Beef. Pour the 2 beers into the Slow Cooker. Add some additional water if you feel it is necessary. Cook on low for 6-8 hours, or until internal temperature reaches 200-205 degrees. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare both of these Corned Beefs step by step, simply watch my video below.

Since I grew up in the suburbs of Chicago, I have a love for Pizza. Especially Chicago Style Deep Dish. Every time I visit Chicago I have to take the family for a Deep Dish Pizza at Lou Malnati's. They are known for Deep Dish Pizza, and if you are ever visiting Chicago you should definitely plan on getting a Pizza there. Despite Chicago being famous for Deep Dish Pizza, they are also known for their Thin Crust Pizza, usually called "Tavern-Style" Pizza. This type of Pizza is typically eaten more often by the locals, and the Deep Dish is reserved for special occasions, usually when friends visit from out of town. Today I try something I have never tried from Lou Malnati's, their Thin Crust Pizza. You can order these to be shipped to you directly from Chicago, regardless of where you live. So what do I have to say about Thin Crust Pizza from Lou Malnati's? Watch my review below.

A few weeks ago I smoked a Rump Roast from beginning to end on my smoker. Although the smoke flavor was on point, I was disappointed that it wasn't more tender. So today I will try to cook a Rump Roast again, but this time I will Sous Vide cook it for 21 hours, which will make this Roast much more tender. After a ice bath and allowing it to sit in the refrigerator overnight, I will smoke it slowly up to serving temperature to add some smokey flavor. Will this second attempt solve my tenderness problem? Will this Roast have as much smokey flavor as the one I cooked completely on the smoker? Watch the video to find out. Ingredients: 3-5 pound Rump Roast Kosher Salt Ground Black Pepper Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Vacuum seal in a bag and Sous Vide cook the Roast for 18-24 hours. Once done remove the Roast and place in a container with ice water to allow it to cool down completely. For best results I recommend it sit overnight in the refrigerator after the ice bath, to make sure it is completely cooled down to the core. The next day heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Hickory, but Apple, Cherry or even Oak would be good choices as well. Smoke until the internal temperature reaches 128-130 degrees. Remove and heat up your smoker to 500 degrees. Once it has reached temperature sear the Roast on both sides for a few minutes. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Recently I discovered the benefits of using Beef Tallow, as compared to using Seed Oils, like Sunflower Oil or Corn Oil. The reason the Seed Oils are bad for you is because they are chemically processed. In most cases they also add a chemical solvent to increase shelf life. This process strips the seeds of their nutrients, and therefore offer no real health benefits. Beef Tallow on the other hand is all natural, as it is only rendered beef fat, which is rich in lipids, fatty acids, and vitamins. It has been used for centuries in cooking, to make soaps and candles, and even in skin care. It’s making a comeback and gaining popularity with everyone from beauty influencers to cooks in the kitchen. Today I show you how easy it is to make Beef Tallow yourself at home. I think once you experience the difference in the taste of foods you fry in Beef Tallow you will have a hard time using anything else. It is a perfect alternative to traditional oils you use for cooking. Ingredients: Beef Fat (often called Beef Suet) Start buy buying some Beef trimmings or Suet from a local butcher or farm. Trim off and remove any meat stuck to it. Slice it down into smaller pieces, which will help the Beef trimmings render down. Place the fat chunks in a Dutch oven, Slow cooker or pot. Bring to a simmer on low heat for three to four hours, stirring every hour. Check to make sure all the white pieces of fat have melted and separated from the beef trimmings. Remove from heat. Strain the liquid with a fine-mesh strainer or cheesecloth. Store in a jar or airtight container. Your beef tallow will keep at room temperature for several months. You can also store it in the refrigerator or freezer for up to a year. To watch me prepare some Beef Tallow simply watch my video below.

When Monica and I got married over 21 years ago, we got a deep fryer as a wedding gift. It was a large one that took up a lot of space on our kitchen counter. We used it a couple of times, but felt guilty using it, as we felt it was unhealthy to eat fried foods too often. Ultimately the unit broke when we moved to a bigger place after starting a family. So after years of not having a deep fryer, we decided to get one. We have been hearing all the news of how much better it is frying with Beef Tallow compared to using Seed Oils. So we got the Presto GranPappy Electric Deep Fryer. Is it any good? Would we recommend it? Watch my video below to see what I think of it.

One of my favorite appetizers to serve is Chicken Wings. I like mine coated with Garlic and Parmesan, as those ingredients pack so much flavor. They are perfect to serve for game day, or enjoying while the main meal is still on the grill or smoker. I also will show you how to make a homemade Blue Cheese sauce for dipping. Sous Vide cooking the Chicken Wings guarantees that the Wings will be perfectly cooked, while still remaining juicy and flavorful. Simply fry in oil for a few minutes after the Sous Vide bath, and toss in the Garlic Parmesan mixture, and you will have a big hit with your family and friends. Ingredients: 4-5 pounds of Chicken Wings 1-2 ounces of fresh grated Parmesan Cheese 3-4 Tablespoons of freshly chopped Parsley 3-4 cloves of freshly chopped Garlic 6 Tablespoons melted Butter Kosher Salt Blue Cheese Dressing 3-4 ounces Fresh Blue Cheese Crumbles 1/2 cup Sour Cream 1/3 cup Mayonnaise 2 Tablespoons Olive Oil 1 teaspoon Dijon Mustard Juice from 1/2 Lemon Salt and Pepper to taste Start by preheating your Sous Vide bath to 165 degrees. Next apply some Kosher Salt to your Chicken Wings. Set them aside while you prepare the Garlic Parmesan mixture and the Blue Cheese dressing. Grate the Parmesan Cheese and place into a mixing bowl. Add the chopped Garlic and chopped Parsley. Mix well and cover, then place in your refrigerator. Next place the Blue Cheese into a mixing bowl. Make sure to mash the bigger pieces of Blue Cheese into smaller pieces. Add the Sour Cream, Mayonnaise, Olive Oil and Dijon Mustard. Then add the juice from half a Lemon. Mix well. Add Salt and Pepper to taste. Cover and place in your refrigerator. Now place the Chicken Wings into Freezer bags. Sous Vide cook them at 165 degrees for 1 to 1.5 hours. If the Wings are still a bit frozen, go for a bit longer cooking time. When the Wings are done remove from the bags and dry off completely with paper towels. You could even place them on a wire rack and allow to dry out overnight in your refrigerator. Set aside while you heat some cooking oil to 375-400 degrees. Fry the Wings in the oil for 2-3 minutes. When the skin looks brown and crispy remove them and place on paper towels to dry off. Add the melted Butter to the Garlic Parmesan mixture and mix well. Toss the Wings in the mixture until they are well coated. Serve with the Blue Cheese Dressing and enjoy! To watch me prepare this recipe, step by step, simply watch my video below.

Today I smoked something that I have never done before, a Rump Roast. This cut of meat is very lean, and typically is cooked slowly to tenderize the meat. For that reason I decided to cook it low and slow, as this adds some rich and smokey flavor to the Beef. Smoked Rump Roast is also perfect for Roast Beef sandwiches. Just slice thin and you are in for a treat. Another great thing is how easy it is to cook. Let me show you how. Ingredients: 3-5 pound Rump Roast Kosher Salt Ground Black Pepper Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Allow the Roast to rest while you fire up your Smoker. Heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Oak, but Apple, Cherry or even Hickory would be good choices as well. Smoke until the internal temperature reaches 128-130 degrees. Remove and cover with foil while you wait for your Smoker to reach 500 degrees. Then quickly sear the Roast over the flame for a minute or two on each side. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy! To watch me cook this recipe step by step, simply watch my video below.

During the Winter months it is so much fun to use your slow cooker. First of all it is super easy, as you just dump some ingredients into the slow cooker and let it cook all day. Plus it fills your home with a wonderful aroma. Who doesn't love Chicken Pasta with a Creamy sauce? Even your kids will enjoy this family friendly recipe. So easy and delicious, you definitely need to give this a try! Ingredients: 1.5–2 lbs Chicken Breast 2 –10.5 oz cans Cream of Chicken Soup 10 oz can of Diced Tomatoes (with Green Chiles if available) 1 Tablespoon Minced Garlic 1 can of Diced Green Chiles 1 tsp Oregano 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 cup Sour Cream 1/2 cup shredded Cheddar Cheese 1 lb Penne pasta (or any pasta) In your slow cooker add in the chicken, cream of chicken soup, diced tomatoes, green chiles and seasonings. Stir and cover and cook at low for 5-6 hours, stirring occasionally. Next remove the chicken and cut into cubes. Add the chicken back to the slow cooker and stir. Then add the sour cream and cheese. Stir well. While that is coming to a simmer, boil the pasta according to the directions. Rinse and drain when done. Add in the pasta to the slow cooker and stir well. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.